Easy Zucchini Bread

Sliced loaf of homemade zucchini bread on a wooden cutting board, with a few slices spread out in front. A white cloth is visible in the background, showcasing the results of this delicious zucchini bread recipe.

5 from 4 votes

This healthy Zucchini Bread Recipe is so simple that you can enjoy bread any day of the week. Try this easy Zucchini Bread Recipe for a delicious treat.

Prep Time10

Cook Time1

Cool10

Total Time1 10

Course: Breakfast, Dessert

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $5.67 Recipe, $0.47 per Serving

Ingredients

3 cups flour
¼ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
2 teaspoons cinnamon
½ tsp ground nutmeg
2 eggs
¾ cup unsalted butter (melted)
½ cup granulated sugar
½ cup brown sugar
1½ teaspoons vanilla
2 cups grated zucchini

Instructions

Preheat the oven to 325 degrees F (165 degrees C). Generously grease a loaf pan.
In a medium bowl, combine 3 cups all-purpose flour, ¼ teaspoon salt, ½ teaspoon baking soda, ½ teaspoon baking powder, 2 teaspoons ground cinnamon, and ½ teaspoon ground nutmeg. Set aside.
In a large bowl, beat together 2 eggs, ¾ cup melted unsalted butter, ½ cup granulated sugar, ½ cup brown sugar, and 1½ teaspoons vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in 2 cups grated zucchini until evenly incorporated into the batter.
Pour the batter into the prepared loaf pan and spread it into an even layer.
Bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool before slicing and serving.

Notes

Store any leftover bread at room temperature in an airtight container for up to 1 week.

Nutrition